Food Process Engineering Theory and Laboratory Experiments

by Sharma, Shri K.; Mulvaney, Steven J.; Rizvi, Syed S. H.

• ISBN13: 9780471322412
• ISBN10: 0471322415
• Edition: 1st
• Format: Paperback
• Copyright: 1999-11-04
• Publisher: Wiley-Interscience

Summary

This lab manual covers both principles and laboratory applications of food process engineering. * Complete step-by-step procedures for laboratory experiment * Thorough description of necessary equipment, including proper operating procedures * Work-out examples provided for important calculations (e.g., Poisson ratio, flex modulus, lethal rate, etc.) * Several computer simulation tests provided and information on use of computer spreadsheets is also provided * Each experiment is preceded by questions and objectives; each experiment followed by data analysis and interpretation for a complete treatment

Author Biography

<b>SHRI K. SHARMA, PhD</b>, is a lecturer in food processing and engineering in the Department of Food Science at Cornell University, Ithaca, New York.<br> <br> <b>STEVEN J. MULVANEY, PhD</b>, is an associate professor of food processing and engineering in the Department of Food Science at Cornell University.<br> <br> gt;SYED S. H. RIZVI, PhD</b>, is a professor in food engineering in the Department of Food Science at Cornell University.

Table of Contents

Preface	xi
Product Formulation and Process Optimization Using Linear Programming	1	(19)
Material Testing and Rheology of Solid Foods	20	(31)
Rheology of Liquid and Semisolid Foods	51	(17)
Concepts of Heat Transfer and Thermal Death Times	68	(28)
Canning, Retort Thermal Processing, and Lethality Computation by General Method	96	(14)
Heat Penetration Test and Thermal Process Design Using Ball's Formula Method	110	(17)
Blanching and Freezing of Foods	127	(15)
Ultra-High-Temperature Processing	142	(22)
Membrane Processing of Liquid Foods	164	(12)
Evaporation Concentration of Liquid Foods	176	(11)
Principles of Experimental Design	187	(15)
Spray and Drum Drying	202	(14)
Convective Drying of Foods	216	(9)
Osmotic Dehydration of Foods	225	(11)
Microwave Heating of Foods	236	(23)
Frying of Foods	259	(9)
Extrusion Cooking of Foods	268	(15)
Packaging of Foods	283	(8)
Process Controls in Food Manufacturing	291	(8)
Appendix A: Values of log(g), fh/U at Z = 18° F and j = 1 ∼1.2 Used in Thermal Process Design	299	(3)
Appendix B: Catechol Test and Thermophysical Properties	302	(3)
Appendix C: Additional Reading Material on Experimental Design	305	(21)
Appendix D: Processing Parameters in Spray Drying	326	(1)
Appendix E: Permeability of Some Packaging Films	327	(2)
Appendix F: Fundamental Constants and Conversion Factors	329	(3)
Appendix G: Steam Tables	332	(11)
Index	343